"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
6 slices boneless veal or 12 small scallopini 2 tablespoons butter 2 tablespoons olive oil Juice of 1/2 lemon 6 slices prosciutto 6 slices fresh mozzarella
Pound veal slices, trim them so they are about the same size and shape, then brown in butter and oil. Sprinkle with salt and pepper. Let meat cook until golden brown, then sprinkle with lemon juice. A few minutes before serving, place a slice each of prosciutto and mozzarella on each veal slice. Heat until cheese melts. Serve immediately.
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